Swiss Chard recipe
Sauteed Swiss Chard with Palermo Strips
Ingredients
2 large bunches Swiss chard, or rainbow chard
2 tablespoons extra-virgin olive oil
3 cloves garlic, finely chopped
1 large onion, diced
½ teaspoon salt
1 Palermo sliced into strips
Method
- Chop and clean Swiss Chard: Stack several pieces of Swiss chard on work surface. Remove stems and set aside.
- Roughly cut leaves into pieces about 2-inch square. Repeat with the remaining swiss chard. Transfer the chopped leaves to a salad spinner filled with water. Drain, repeat washing if necessary, and spin dry.
- Chop the Swiss chard stems (about the same size as the diced onion.) and slice the Palermo into strips
- Cook The Swiss Chard: Heat oil in a large heavy skillet over medium high heat. Add chopped chard stems, garlic, onion, salt, pepper and cook, stirring often until the onions are starting to brown, 6 to 8 minutes.
- Add chopped cleaned Swiss chard leaves, 2 tablespoons of water and cover.
- Let wilt, 2 to 4 minutes. Remove lid and continue cooking, stirring occasionally until the Swiss chard is completely wilted and softened, 1 to 3 minutes. Remove from the heat and drizzle with balsamic vinegar if using. Serve hot.